Studying food science can mean taking your Wisconsin students right to where a story about food begins. 19 classmates from the University of Wisconsin-River Falls (UWRF) recently traveled through Milan, Reggio Emilia, Bologna, Florence, and Rome. The trip offering a real taste of Italy. The two-week Agriculture and Food Experience is a combination of food tours and cooking classes. History, art, and plenty of opportunities to eat are also a highlight.
Anthony Fuchs is a food science major from Monroe. He enjoyed seeing how Italian food traditions differ from those in the U.S. One example? Balsamic vinegar.
“Here, it seems like people mainly use balsamic vinegar for salad dressing,” Fuchs explained. “Over there, they add it to gelato, cheese. and all kinds of things.”
Fuchs offered a “surprisingly good” verdict to his personal balsamic vinegar experience. He also said Reggio Emilia was his favorite stop for food, while the Roman Forum, and the art and architecture of Florence provided memorable moments away from the table.
For food science and technology major Lyndsey Penegor, her visits to a cheese plant, and a family-owned prosciutto facility, offered a close look at how food, agriculture, and tradition are connected. In some cases, the tradition goes all the way back to the farm. Penegor learned how certain regional products depend on specific animals, feed, and even grasses. These are unique details being passed down through generations.
“It’s cool to see how they take tradition into account when they produce their products, and how heavily that influences the process,” Penegor said.
Exercise and sports science major Nanati Omer ended up being struck by the pride cheesemakers had in their work.
“They’ll tell you the details for days,” Omer explained. “I thought, ‘Wow, this is rooted in some culture right here.’”
Students toured a Parmigiano Reggiano plant, and learned how pasta, sauces, and pizza are made from scratch. The trip also gave them a chance to make friends and experience Italy beyond food. For Penegor, an hour-long hike to watch the sunset over Florence was a highlight.
“It was gorgeous,” she said. “It was worth the walk, for sure.”
A history of Italian food
UWRF Dairy Plant Project Coordinator Lisa Meyer led the trip. She describes it as a way to help students understand history through an agriculture and food lens.
“I think all the students agree. Italian food means something different in Italy than it does in the United States,” Meyer said.
And the next adventure is already on the menu. This coming January, UWRF students will head to Greece. They’ll explore Athens, Thessaloniki, and Crete. The trip will include historic sites like the Acropolis and Parthenon, along with cooking classes, food tours, and visits to traditional spice, fruit, and meat markets.
These are lessons that go beyond the classroom. It’s when an understanding of food means to taste it where its story started.
The post Wisconsin Students Get a Taste of Italy and Find a Story about Food first appeared on The Farm.
